{"id":5976,"date":"2026-06-22T13:49:19","date_gmt":"2026-06-22T06:49:19","guid":{"rendered":"https:\/\/onggiosaoviet.vn\/?p=5976"},"modified":"2026-06-28T14:03:01","modified_gmt":"2026-06-28T07:03:01","slug":"bi-quyet-thiet-ke-he-thong-hut-khoi-bep-cong-nghiep-hieu-qua-cho-nha-hang","status":"publish","type":"post","link":"https:\/\/onggiosaoviet.vn\/en\/bi-quyet-thiet-ke-he-thong-hut-khoi-bep-cong-nghiep-hieu-qua-cho-nha-hang\/","title":{"rendered":"Secrets to Designing an Effective Industrial Kitchen Exhaust System for Restaurants"},"content":{"rendered":"

The kitchen is considered the heart of any restaurant, hotel, or canteen. However, it is also the source of a large amount of heat, smoke, steam, and grease fumes during the cooking process. If not properly treated, these emissions will pollute the cooking space, directly affecting the health of staff and spreading to the dining area for customers.<\/p>\n\n\n

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Therefore, investing in a standard industrial kitchen exhaust system is a mandatory requirement. Below are the core secrets to help engineers and investors design optimally functioning and cost-effective ductwork and exhaust hoods.<\/p>\n\n\n\n

1. Determine the Standard Fan Power and Suction Flow Rate<\/strong><\/h2>\n\n\n\n

The most common mistake when installing an exhaust system is choosing the exhaust fan based on intuition, leading to situations where the fan runs overloaded but smoke still escapes, or the fan is too large, wasting electricity and creating excessive noise.<\/p>\n\n\n\n

The required airflow rate is calculated based on the surface area of the exhaust hood. Technically, this rate is the result of multiplying the hood's surface area by the wind speed at the intake opening and a time conversion factor.<\/p>\n\n\n\n

The airflow velocity at the exhaust hood opening is typically selected from 0.25 m\/s to 0.4 m\/s, depending on the type of cooking stove\u2014Asian stoves (abundant smoke, large flames) or European stoves (even heat distribution, less smoke). From this total airflow, engineers will calculate the pressure loss along the duct to select the centrifugal fan with the most suitable power and head pressure.<\/p>\n\n\n\n

2. Design Standards for Kitchen Exhaust Duct Systems<\/strong><\/h2>\n\n\n\n

Kitchen exhaust duct systems have much more specific characteristics than ordinary ventilation ducts because the airflow carries a large amount of vaporized animal fat. When exposed to low outside temperatures, the fat condenses and adheres tightly to the duct walls.<\/p>\n\n\n\n